Instant Pot Spaghetti and Meatballs

by - February 22, 2022


Last month, I shared a recipe for the easiest Instant Pot spaghetti on my Instagram. I know what you're thinking, spaghetti is already pretty easy to make. I agree! But I love making it in my Instant Pot, and here's why: Not only do I only have one pot to wash, but also the noodles seem to taste better this way. I don't know if it's because they're essentially cooking in the spaghetti sauce and so have a nice tomatoey  (is that a word?) flavor or what, but now that I've discovered Instant Pot Spaghetti, I may never cook it the normal way again. And upgrading from ground beef to meatballs is a breeze!


What You Need
  • Frozen Meatballs - We prefer beef but Italian will work as well.
  • Spaghetti Noodles - We like thin or angel hair
  • 24 oz. Jar Spaghetti Sauce - We used traditional here (our choices were slim), but any flavor will do. We like chunky mushroom.
  • 2 Cups Water

What You Do

1. Layer meatballs on bottom of Instant Pot. (Note: If using uncooked meatballs, add a little olive oil and pan sear the meatballs using the sauté function.)

2. Cover meatballs with 1/2 cup of water.

3. Add the jar of spaghetti sauce. Set jar aside, DO NOT THROW AWAY YET. Using a spatula or spoon, spread the sauce, mixing with the water, until meatballs are completely covered.


4. Break spaghetti in half and layer over the sauce. Gently press spaghetti into the sauce.

5. Add 1 1/2 cup of water to your spaghetti sauce jar. Close the lid and shake to get get the remaining sauce. Pour over noodles. Do not mix.

6. Cook on manual for 8 minutes, vent set to sealed.

7. Fast release pressure. Gently mix it all together. Your noodles should be al dente, but if not you can cook them for another minute or two.

8. Serve with grated parmesan (optional).



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